Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Prepare the instant rice according to the package instructions until you have enough to cover the bottom of a deep 9x13 glass baking dish.3 cups instant white or brown rice
- Using a paper towel, brush a small amount of olive oil around the bottom and sides of the baking dish to prevent sticking.Olive oil
- Spread the cooked rice evenly across the bottom of the prepared baking dish.
- In a large skillet, heat enough olive oil to cover the bottom. Coat the chicken thighs on both sides with olive oil and season them with desired amounts of salt, pepper, and garlic powder.Olive oil, 6-8 chicken thighs, Salt, Fresh ground pepper, Garlic powder
- Once the oil is hot, turn the heat down to medium or medium-high. Add 2 teaspoons of the minced garlic to the oil and let it saute for about 1 minute.3 tsp minced garlic
- Add the chicken thighs to the pan, skin side down. Brown the chicken for 15 minutes on each side until it is golden brown to lock in the juices and flavor.
- While the chicken is browning, prepare the sauce by whisking together the cream of mushroom soup, milk, salt, pepper, and garlic powder in a medium bowl.3 cans cream of mushroom soup, 1 1/2 cups milk, Salt, Fresh ground pepper, Garlic powder
- Fold the remaining 1 teaspoon of minced garlic and the fresh sliced mushrooms into the soup mixture.3 tsp minced garlic, 2 cups fresh sliced mushrooms
- Place the browned chicken thighs on top of the layer of rice in the baking dish.
- Pour the prepared soup and mushroom mixture evenly over the chicken.
- Cover the dish tightly with aluminum foil and bake for 45 to 50 minutes.
- Remove the foil and bake for an additional 20 minutes to allow the sauce to bubble and the chicken to finish cooking.
Notes
To achieve the best flavor, do not rush the browning process of the chicken thighs as that crust provides deep savory notes. You can substitute cream of chicken soup if you aren't a fan of mushrooms.
